UPPER GASTROINTESTINAL DISEASE

Nutrition and Gastrointestinal Disorders

• Nutrition and intestinal function are intimately

interrelated.

• The chief purpose of the gut is to digest and absorb

nutrients in order to maintain life.

• Consequently, chronic gastrointestinal (GI) disease

commonly results in malnutrition and increased

morbidity and mortality.

Causes of Upper Gastrointestinal Diseases

H. Pylori infection

Stress

gastritis

Aspirin and other NSAIDs

Repeated vomiting• Anorexia• Bulimia

Obesity

pregnancy smoking

Management

Medical

Manage

ment

• Reduce or withdraw use of NSAIDs.

• Use antibiotics, sucralfate, antacids.

Behaviora

l Ma

nagement

• Small, frequent meals of well-balanced diet.

• Stop eating 2 to 3 hours before bedtime.

• Stay upright for 3 hours after meals.

• sleep on a slight angle.

• Quit smoking.

• Omitting rapid eating, chewing gum to reduce bloating and stomach gas.

• Wear loose-fitting clothing around your abdomen.

Nutrition Manage

ment

• Decrease consumption of greasy and spicy foods and alcoholic drinks.

• Avoid carbonated beverages, citrus fruits and juices.

• Decrease consumption of caffeine.

• Increase intake of n-3 and n-6 fatty acids.

• Good chewing of food.

• Stop overeating.

• losing weight if you’re overweight or obese.

Sucralfate a drug used in the treatment of gastric and duodenal ulcers. It is a complex of aluminium hydroxide and a sulphate derivative of sucrose.

Recommendation

•Protein:• Receive no less than 0.8 gram of low-fat protein per kilogram of body weight.• If there has been blood loss, protein may be increased to 1 or 1.5 grams per kilogram

of body weight.

•Fat: Fat-free or low-fat diet.

•Carbohydrates have little effect on gastric acid secretion.

•Vitamin and mineral: • iron if there has been hemorrhage, may be prescribed.• People who avoid citrus juices because of their acidity should be encouraged to eat other sources of

vitamin C.

Dietary recommendations for Upper Gastrointestinal Diseases

Food Classification Suggested DailyServings

Recommended choices Limit or Avoid

MilkAnd milk products

 2-3

Milk (fresh, dried or evaporated), cream, yogurt, cheese and

cottage cheese.

Limit high fat dairy

Meats and protein alternatives

2 servings(2-3 oz portions)

Fresh or frozen meat, poultry and fish,

canned meats (tuna and salmon), eggs,

nuts, seeds, dry beans or peas. Most meat & poultry choices should be lean or very lean.

 

Limit high fat, fried meats, or large

amounts of gravies.

Vegetables  1-4 cups (4-6 servings)

Fresh, canned or frozen vegetables

served in any form. 100% vegetable

juices. 

Limit fried, augratin or cream sauces on

veg.

Food ClassificationSuggested Daily

ServingsRecommended choices Limit or Avoid

Fruits 1-2 ½ cups (2-5 servings)Fresh, frozen or canned

fruits and 100% juices of all kinds.

Limit Avocados

Grains and grain products 3-10

Use whole-grain or enriched breads, pasta, oatmeal,

breakfast cereals, tortillas, grits, white, brown or wild rice, popcorn, cornbread, crackers, pretzels, buns,

rolls, English muffins. It is recommended to use at least

3 servings of whole-grain cereals daily.

 

Go easy on high fat breads, muffins, biscuits, etc.

Nuts, seeds, and beans 4-5 a weekAll varieties of nuts, seeds

and beans. 

 

Dietary recommendations for Upper Gastrointestinal Diseases

Food Classification Suggested DailyServings

Recommended choices Limit or Avoid

Fats and OilsUse sparingly not

generously 2-3 times a day

Margarine, butter, mayonnaise, butter,

salad dressing, gravies, cream sauces, sour

cream. Make most of your fats sources from fish, nuts & vegetable

oils (Olive & canola esp.)

 

Limit portions.

Sweets 1 or <1 per day

All sweets and desserts in limited portions and

amounts. 

Limit high fat choices.

Fluids 6-8 cups

Water and other fluids, such as fruit juice, vegetable juice,

lemonade, or soups

Water and other fluids, such as fruit juice, vegetable juice,

lemonade, or soups.

Seasonings/ Condiments/ Sauces

 As desired

Encourage limited quantities of all that are high in salt for normal

healthy diet.

Limit black pepper, garlic, cloves, and

chili powder

Dietary recommendations for Upper Gastrointestinal Diseases

Case study

• Noor is a 20-years-old female; 166 cm height and 49 kg weight. She lost her weight

lately, as she does not have the desire to eat. Since a year and half, she has been

drinking about 2-3 cups of black coffee daily and her eating is not very well as she

was anxious about her grades and accepting her as a freshman at KAU. Recently,

she has been felt a burn and noisy pain in her stomach, which after seeing a doctor,

it appeared to be at risk of advanced stage of ulcer.

Case study

Answer the following:

• 1_ Identify this patient’s risk factors for ulcer disease.

• 2_ Make the assessments you need to plan appropriate meals for Noor.

• 3_ What education and advices would you gave it to Noor?